For the past few months, I have been tinkering with my signature vegetable stew. Striving for a spicy, curry flavor and healthy ingredients, it has been hit-or-miss a few times. Last night, I decided to try a different approach with mushrooms. I usually incorporate them in a stew with rice or potatoes on the side. This time, I cooked them on their own to make a three part meal. I must admit, it came out delicious.
Vegetable Curry Mushrooms
Vegetable Broth Olive Oil
1/2 chopped onion 1 package of Mushrooms
Chopped green, red, yellow peppers Curry Powder
1 bag of frozen mixed vegetables 1 Maggi Cube
1 can of Coconut Milk 1/2 squeezed lemon
1 tbs Thai Green Curry Paste
1 Maggi Cube
African Pepper (or your preferred spicy pepper)
1 cup of Texamati Rice
2 cups of water
Place vegetable broth, chopped onions, and chopped peppers in medium sized pot and bring to medium heat. Once onions and peppers become soft, pour frozen mixed vegetables into pot, add vegetable broth, and cover.
While vegetables are cooking, place olive oil in medium sized sauce pan and bring to medium heat. Rinse mushrooms, place in pan, and cover.
Remove cover from vegetables and season with curry powder, black pepper, Maggi Cube, and a dash of African pepper. Stir and add vegetable broth if needed. Pour Coconut Milk and stir. Add Thai Green Curry Paste and stir. Taste to determine seasoning. If it only tastes of coconut, add another Maggi Cube. Stir, set to low heat, and cover.
Remove cover from mushrooms and season with curry powder, Maggi Cube, and lemon. Stir and cover.
Place water in medium pot and bring to boil. Add rice, stir, and set to medium low.
Continue checking all three pots until ready. Mushrooms should be dark brown and will probably be the last item to finish.
Serves 2 – 4